Chicken Tortilla Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

6 large Roma tomatoes

2 dried pasilla chiles, (stemmed and seeded)

4 tablespoons olive oil, (divided)

½ large white onion, (thinly sliced)

4 cloves garlic, (minced)

1 ½ pounds boneless skinless chicken breast

8 cups chicken broth

1 ½ teaspoon kosher salt

1 (15-ounce) can black beans, (drained and rinsed)

¾ cup yellow corn kernels

2 tablespoons lime juice (about 1 lime)

queso fresco, (for topping)

avocado (for topping)

chopped cilantro (for topping)

lime wedges, (for topping)

¼ cup vegetable oil

6 corn tortillas, (sliced into ¼-inch strips)

Directions

Preheat the broiler. Line a small baking sheet with aluminum foil and arrange the tomatoes in a single layer on top. Broil for 8 to 10 minutes, flipping halfway through, until the skin is blackened and blistered. Set aside.

Carefully toast the pasilla peppers over an open flame for a few seconds on each side until very fragrant. Alternatively, toast the peppers in a small skillet over medium-high heat for 10 to 20 seconds, until fragrant. Be careful not to burn the peppers. Set aside.

Heat the oil in a large pot or Dutch oven. Add the onion and garlic and saute for 10 minutes, stirring occasionally, until softened.

Add the cooked onion, garlic, toasted peppers, and roasted tomatoes to a large blender. Blend until completely smooth.

Heat the remaining 2 tablespoons of oil in the same large pot of Dutch oven. Pour in the blended tomato mixture and cook for 5 minutes, stirring occasionally.

Add the chicken breast, broth, and salt. Raise heat to high and bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until chicken is tender and cooked through.

While the soup is cooking, make the tortilla strips by heating ¼ cup vegetable oil in a large skillet over medium-high heat. When hot, add in a handful of the tortilla strips and fry for about 60 to 90 seconds, or until golden brown and crispy. Transfer them to a plate lined with paper towels and repeat until all the tortilla strips are fried. Set aside.

Remove the cooked chicken from the pot and transfer to a plate. Shred with 2 forks.

Add the shredded chicken back to the pot along with the black beans and corn. Cook for 3 more minutes.

Remove the pot from the heat and stir in the lime juice. Serve in bowls topped with tortilla strips, queso fresco, avocado, cilantro, and more lime wedges.

Nutrition

• Serving Size: 1 /6th of recipe
• Calories: 352 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Cholesterol: 88 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 6 g
• Total Sugars: 10 g
• Protein: 40 g